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Moroccan Msemmen

Description:

Moroccan M'semmen

This is a Moroccan flaky flat almost crepe like bread. Best eaten warm it is well loved here for breakfast with butter, sugar, honey, cinnamon, ground almonds or a combination of these. As street food it is nearly always delicious and made at home is even better! We also stuff these with sweet mixtures such as roughly ground almonds and sugar or honey and love them stuffed savory with onions, parsley, tomato and if I have any, leftover crumbled Hajar's Zweena Beef Kefta or a combination. The beef is certainly not obiligatory!! Be careful to oil, oil, oil, your hands and surfaces well! I have worn M'semmen many times due to lack of oil. I can still remember the smile on Mohamed's face when I told him that I made m'semmen long before coming to Morocco

Ingredients:

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Preparation:

Make a well to the center of the flour, there put the salt and add little by little the water in kneading energetically until getting a very smooth dough. With some oiled hands, make some balls of the size of a tangerine and arrange them on an oiled surface. Spread out the balls one by one with the palm of the oiled hand stretching the dough mildly in all the senses until it is very fine. Fold back the 4 sides in to get a square of 8 cm. Gild them on the 2 faces in a buttered stove they are served with honey or sugar. We can also stuff them before bending and cooking them, for example of crushed almonds and of sugar, but also of a mixture of onion, of parsley, of pieces of meat and of spices

Serving:

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Moroccan Cuisine

Moroccan Cuisine

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